文献
J-GLOBAL ID:201702273669149542
整理番号:17A0366997
エンバク澱粉の分子構造と消化率への洞察【Powered by NICT】
Insights into molecular structure and digestion rate of oat starch
著者 (8件):
Xu Jinchuan
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Xu Jinchuan
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China)
,
Kuang Qirong
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China)
,
Wang Kai
(College of Food Science, South China Agricultural University, Guangzhou 510640, China)
,
Zhou Sumei
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China)
,
Wang Shuo
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Liu Xingxun
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China)
,
Wang Shujun
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
220
ページ:
25-30
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)